Hash Browns

Baked potato, left over, cooled

1 Tablespoon Butter

salt and pepper to taste

Shred an already baked and cooled potato.

Heat a cast iron pan with butter till it melts on medium high heat, I use level 7.

Sprinkle the shredded potatoes on the pan trying to not let any be separated from the bunch.  You want an even layer, not a mound.  Press with the back of the spatula.

Cook for 4 minutes.

I like to divide the layer into quarters to make it easier to flip when it gets close to the end of the four minutes.

Flip and sprinkle with salt and pepper if desired.  Be careful because they should already be salty from the baking process.

Cook for 4 minutes.

Note: If making more than one batch of hash browns, wipe cast iron pan clean and let cool for a minute or two before starting the next batch.  If not they will look like they were burned from the previous butter, still edible just not as nice to look at.

Also yummy if you cook with with some sliced green onions mixed in with the shredded potatoes!  

Note:  If making a large batch you can also use a griddle. Heat to 350 and follow same instructions.